Ingredients to make Lasagna Ferrara:
- onion
- celery
- dried oregano
- Pepper
- chopped garlic
- basil
- parsley
How to make Lasagna Ferrara:
- Bolognese willow
- Bring water to a boil 2.Chop the bacon finely 3.Chop the basil and parsley finely separately 4.Cut the onion, celery and carrot into brunoised (cubes) 5.Prepare the tomato concise 6.Fry in a little olive oil and butter bacon and carrot 7. Add onion, celery, dried oregano, pepper and minced garlic. 8. Fry everything until the onion is transparent 9.Add the meat and stir constantly to prevent the formation of balls. 10. Add the concise tomato and tomato puree, cook over medium heat for about 35 min. 11.Remove from the heat and add the fresh herbs 12.Season (salt and pepper and if desired chicken bouillon powder)
- Morning willow:
- Melt the butter in a pan and mix it with flour using a wooden spatula (preferably blonde roux) 2.Add the milk, a pinch of nutmeg and pepper and mix using a balloon whisk. 3. Once the béchamel has the right consistency (in this case a bit thick), add the cheese and wait until it melts into the sauce) 4. Season with chicken broth and/or salt.
- Assembly of lasagna ferrara
- Preheat the oven 2.Put a light layer of mornay or béchamel sauce on the bottom of the pan and then a layer of pasta. 3. Cover with Bolognese sauce and place another layer of pasta on top, to continue with Bolognese and again pasta and again mornay and so on, the last layer should be mornay and failing that a mixture of mornay and Bolognese 4.Cover with cheese grated or sliced, cover with aluminum foil and put in the oven 5. It should be baked at 180º C covered for half an hour and then uncovered for more or less 15 minutes or until it is cheese au gratin.
- Concise tomato: (cut a cross in the skin of the lower part of the tomato, remove the “navel” and put it in boiling water for a minute, then put the tomato in cold water, peel it, remove the seeds and put it In cold water, cut into cubes (7 mm brunoised)
